Quick cauliflower, cabbage, tofu, and spinach casserole with glass noodles from Stir Crazy: 100 Deliciously Healthy Stir-Fry Recipes (page 74) by Ching-He Huang

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Notes about this recipe

  • Hannaha100 on February 19, 2021

    I can tell this one was good because DH took the leftovers into work instead of leaving them languishing in the fridge. Couple of minor swaps: rice noodles for mung bean noodles, fresh mushrooms for dried and onion for shallot. Delicious, healthy, satisfying. Recipe states you can use balsamic vinegar instead of Chinkiang. Boiled for a couple of minutes longer than stated to soften the cauliflower a little more.

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